Pickled baby bell peppers (peppardews) and cream cheese stuffed peppers.. Make the most of a glut of veggies from your garden or greenhouse
Category: Preserves & creams
Treats, creams and fillings – use on their own, as a topping or great to include in a bake
Flavoured salts – part two
Four incredible salt mixes: Italian with dried tomato puree, French, Umami with dried @marmite (yes really!) and a pretty and unusual English Summer Sweet - all vegetarian. Part 2 of my salt mixes posts
Flavoured salts – part one
[updated] It's all the food fashion at the moment it seems to have a pot of two of flavoured sea salt, with salt companies clambering over each other to bring them out. Take a look past the hype and you'll see that salt mixes are exceptionally useful in the kitchen and can even be used… Continue reading Flavoured salts – part one
“Mothers ruin” chutney
Mothers ruin chutney - a gorgeous recipe for a gin soaked, green tomato pickle that's perfect to use up those unripened fruits this autumn
Lean pasta sauce – Salsa magro
Salsa magro, or lean sauce. A delicious, unusual tomato based sauce - adapted for modern kitchens from a late 1800s recipe
Homemade ricotta – and ways to enrich, flavour or infuse it
Simple homemade ricotta recipe, plus tips on how to infuse or add flavours to it or enrich it
Unctuous plum chutney
Unctuous plum chutney with a little background kick - perfect for cold meats and strong cheeses
A twist on Mont Blanc
A twist on individual Mont Blanc desserts using a spiced biscuit cream and served with berries #InghamsFoodieFinds
Cranberry, pineapple, cherry and nut mincemeat
A rich, citrus mincemeat with pineapple, cranberries, cherry juice and nuts - a world of difference from shop bought mincemeat
Ink Sugar Spice - Lynn Clark 